FOund this one in an ad that was in my Cooking Light magazine. It says there are more recipes at frigocheese.com

2 cups part skim ricotta cheese
1-3/4 cup mozzarella part skim
1/4 cup Parmesan Cheese
1 egg
1 tsp garlic powder
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp black pepper
2 cups shredded baked chicken breasts (or Perdue shortcuts or a rotisserie chicken)
8 cooked lasagna noodles
1-1/2 cup tomato sauce

1. preheat oven to 375.
2. Mix first eight ingredients, reserving 1/4 cup of mozzarella for baking, set aside.
3. Lay a large piece of plstic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and 1/4 cup chicken.
4. Starting at one end, roll one noodle at a time.
5. Fill the bottom of a baking dush with 1/2 cup tomato sauce.
6. Lay rolls seam-side down, cover with reamining tomato sauce and sprinkle with 1/4 cup mozzarella cheese. Bake at 375 for 20 minutes.

Prep time: 25 minutes
8 servings
405 calories (34% from fat)
15.3 grams of fat (8.4 g saturated fat, 4.5 g mono. fat, 1.2 g poly)
36.4 grams of protein
29.1 g of carbs
2.0 grams of fiber